Pat dry the pork belly and cut the rind in a criss cross pattern. Season the pork belly with the sea salt and black pepper and rub the seasoning in between the cuts.

In a large skillet, heat the olive oil over medium heat. Add the pork belly, skin side down. Cook the pork belly for 5 minutes until the skin starts to get crispy. Transfer the pork belly to a 4- to 6-quart slow cooker.

In a small bowl, mix together the balsamic vinegar, Stevia, chicken broth, ginger, garlic, and rosemary and pour the marinade over the pork belly.

Cover and cook on LOW for 6 hours. Remove the pork belly from the slow cooker and slice into bite-size pieces.

Transfer the pork belly juices to a saucepan and cook the marinade over medium heat for 5 minutes or until it is reduced by one quarter. Pour the reduced marinade over the meat.

Garnish with fresh rosemary sprigs, if desired.